tag:blogger.com,1999:blog-34814867520388555302024-03-09T00:39:59.103-08:00 Shwetha's Yummy KitchenFood -an Interesting ,tasty part of our life.Making your own food has lots of advantages!U know what is there in it?U can control the amount of fat and taste accordingly,fresh food with fresh ingredients is always good.I will be sharing variety of vegeterian recpies from India.Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-3481486752038855530.post-53373011310425581562022-05-28T09:08:00.003-07:002022-05-28T10:36:44.783-07:00Super Soft Idlis with Turmeric Leaf<p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5upM-2La7rsJDMs8qp_SJ_BeoHWCr2g_S-XgDZoXXv3enBiZ9mG2b_OE83FHBoeh0jIlLiwKQzznGIdu1m-dUicvXkquBovVkMGSNcHNaSvtmJK6lRYoJlNu9pdvc6Anbr1JF-nWsBvgszNWjLNGFAgp1R5ZQ5IEQwj5GoUOV-gFyuLIuWzpd4qvj/s5165/DSC04187%20(2)_LI.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3448" data-original-width="5165" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5upM-2La7rsJDMs8qp_SJ_BeoHWCr2g_S-XgDZoXXv3enBiZ9mG2b_OE83FHBoeh0jIlLiwKQzznGIdu1m-dUicvXkquBovVkMGSNcHNaSvtmJK6lRYoJlNu9pdvc6Anbr1JF-nWsBvgszNWjLNGFAgp1R5ZQ5IEQwj5GoUOV-gFyuLIuWzpd4qvj/w389-h260/DSC04187%20(2)_LI.jpg" width="389" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETDJJMWGawtvmke9PRXjUvYWThUk_fBeglOqgAEhX713Mj1wk-OSwPfTmKncXvgqcjEbKVe5nEGAiHQ9NSWqMv1shpH52131pOREPHWUSIN4zlEM8Fs5g4hKro32TrWXFtBXRp-MUc883g7fKlh-DZg4wY9V1WCmJU59CAZBGOK00d26zGG-QpC-r/s5168/DSC04180.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3448" data-original-width="5168" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETDJJMWGawtvmke9PRXjUvYWThUk_fBeglOqgAEhX713Mj1wk-OSwPfTmKncXvgqcjEbKVe5nEGAiHQ9NSWqMv1shpH52131pOREPHWUSIN4zlEM8Fs5g4hKro32TrWXFtBXRp-MUc883g7fKlh-DZg4wY9V1WCmJU59CAZBGOK00d26zGG-QpC-r/w335-h223/DSC04180.JPG" width="335" /></a></p><p>I may not be able to eat chat everyday but always happy to eat idlis irrespective Im down with fever or jumping energetically! I do get bored with regular recipes and wanted to try something better and make it more mouth melting:-).</p><p>You may have used these ingredients before but a slight twist on how you use it will make that difference.</p><p><b><u><span style="font-family: Dancing Script; font-size: medium;">Ingredients</span></u></b></p><p> 3 cup rice ( i used sona masuri)</p><p> 1 cup urad dhal</p><p> 1 cup thick poha</p><p> 1/2 tspn methi seeds</p><p> Salt to taste</p><p><b><u><span style="font-family: Dancing Script; font-size: medium;">How to make it</span></u></b></p><p>Get water in a big pot enough to soak the 3 cups of rice . Turn off the heat just before the water starts to boil. Please note that the water should NOT boil but you would turn of the heat just before it starts to boil and remove it from the stove top . Add the rice now and cover it and leave it for 7 hours.</p><p>Separately soak urad dhal+methi seeds and poha for 4 hours . I just did it at the same time as rice so I dont forget later :-).</p><p>After 7 hours, separately grind all the ingredients and mix well with salt to form a thick batter.</p><p>Let it ferment overnight.</p><p>Arrange the idli stand, pour the fermented batter on ghee smeared idli stand. Steam it for 16mins .I also used olive oil smeared turmeric leaves on the idli stand for some authentic healthy turmeric leaf idlis.</p><p><b><u><span style="font-family: Dancing Script; font-size: medium;">Tips</span>:</u></b> Grind it smooth, sometimes i also use this batter for making dosa.</p><p><b><u><span style="font-family: Dancing Script; font-size: medium;">Your Feedback</span></u></b></p><p>Your feedback is very important me , that is the driving force for me to post.So please comment/share your feedback and any other tips:-).I guess we all learn from each other!</p><p><br /></p>Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com4tag:blogger.com,1999:blog-3481486752038855530.post-8610260702555567582017-09-03T09:18:00.000-07:002017-09-03T09:44:51.605-07:00Black-eyed Pea Masala Vada<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u>Ingredients:</u></b><br />
<br />
Black -eyed pea soaked overnight......2 Cups<br />
Rice floor.............................................2 Tbspn<br />
Onion chopped ...................................1 Cup<br />
Green chilly finely chopped................2<br />
Ginger grated.......................................2 inch<br />
Garlic grated........................................4 cloves<br />
Cinnamon powder................................2 pinch<br />
Asafetida..............................................2 pinch<br />
Curry Leaves chopped.........................1 string<br />
Mint Leaves chopped...........................2 Tbspn<br />
Salt to Taste<br />
Oil to deep fry<br />
<br />
<b><u>Procedure</u></b><br />
<b><u><br /></u></b>
<br />
<ul style="text-align: left;">
<li>Grind the soaked black eyed pea preferably without water or sprinkle a Tbspn water so it is easy to grind.Transfer it to a bowl.</li>
<li>Add chopped onion,chopped green chilly,grated ginger garlic,cinnamon powder,asafetida,chopped curry leaves, mint,salt to taste and give it a mix.</li>
<li>Next add the rice floor at last and start making vada.</li>
<li>Vada making - Have a cup of cold water handy.Dip your palm with cold water everytime before you make vada and pat it to shape it as vada and slowly carefully drop it in medium hot oil.</li>
<li>Fry until golden and crisp! and let me know how it comes out:-)</li>
</ul>
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<b><u>Notes </u></b></div>
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<ul style="text-align: left;">
<li>Cinnamon -I grated cinnamon while i did ginger,garlic ...it was a little difficult but worth the fresh taste.</li>
<li>Onion, mint leaves- I added a little more as I like it.</li>
</ul>
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com1tag:blogger.com,1999:blog-3481486752038855530.post-46648120633033745062017-05-06T14:24:00.001-07:002017-05-06T14:26:13.177-07:00Carrot Rasam - A Healthy Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
South Indian meals are incomplete without rasam.<br />
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Irrepective of which part of Indian they belong to kids love well cooked rice , rasam and a little ghee.<br />
<br />
Now, along with my kids I love rasam too. Easy to make and after eating varieties or frequent parties, I just want some rasam rice and that set :-)<br />
<br />
Wanted to try a more healthier option and tried this and kids just loved it .<br />
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<b><u>Ingredients</u></b><br />
<b><u><br /></u></b>
Carrots chopped ...............1.5 Cup<br />
Tomoto chopped...............1 Cup<br />
Grated Coconut <br />
(Frozen or Fresh)...............1 Tbspn<br />
Jeera...................................1 tspn<br />
Tamarind............................1 tspn<br />
Turmeric.............................2 pinch<br />
Rasam powder....................1 tspn<br />
Jaggery...............................1 tspn ( optional )<br />
salt to taste<br />
<br />
Tadka : <br />
<br />
Ghee..................................1 Tbspn<br />
Mustard seeds....................1/2 tspn<br />
Asafetida.............................2 pinch<br />
Red Chilly ..........................1<br />
Curry leaves........................1 String<br />
<br />
<b><u>Procedure :</u></b><br />
<b><u><br /></u></b>
1) Combine carrots, tomato, coconut,jeera,tamarind,turmeric .Add 2 cups of water and pressure cook 2 whistle.<br />
<br />
3) Once at room temperature, blend it.<br />
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3) Take the blended puree, add rasam powder, salt to taste and water to adjust the consistency of rasam you may like. Bring it to boil. Later add jaggery.<br />
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4)Next is tempering : Heat ghee in a small pan.add mustard seeds- once the popping sound tend to stop,add red chilly,curry leaves and pour it on the boiling rasam.<br />
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5) Hm...Serve with some rice and papad and enjoy your healthy lunch.<br />
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Notes : The carrots I used were not sweet and had to use jaggery for taste.<br />
You can also use 1/4 cup toor dool to add protein while you pressure cook.<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com0tag:blogger.com,1999:blog-3481486752038855530.post-74041939446129180382016-03-20T21:28:00.000-07:002016-03-21T17:42:19.981-07:00Strawberry Picking<div dir="ltr" style="text-align: left;" trbidi="on">
Hello my dear viewers,<br />
<br />
<u>Welcome to Spring Season!!</u><br />
<br />
I am sure a lot of you love fresh fruits and vegetables like I do.My favourite past time<br />
is to look for seasonal fruits "u pick" farms.March means it's time to pick some STRAWBERRIES in Florida.The u picked pink juicy fruit tastes so very different than the store bought one's.<br />
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U picks are a good add on for kids spring break,summer break activities.<br />
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<u>How do you find the u pick farms??</u><br />
You can visit <a href="http://mobile.dudamobile.com/site/pickyourown_1?url=http%3A%2F%2Fwww.pickyourown.org%2F&utm_referrer=http%3A%2F%2Fwww.google.com%2Furl%3Fsa%3Dt%26source%3Dweb%26cd%3D1%26rct%3Dj%26q%3Dpickyourown%26ved%3D0ahUKEwiIgejz6tDLAhWD9x4KHaGdDBIQFggfMAA%26url%3Dhttp%253A%252F%252Fwww.pickyourown.org%252F%26usg%3DAFQjCNG7MvqyVtGmvyfjrQz-8VbjW9kh-g%26sig2%3Dj_s3herYzVJ2rPgOPsVlhA">Pickyourown.org</a> to check what is in season and the nearest farms which offers u pick.But as the website suggests please call the farm before you plan to travel.<br />
The second way to find the farms is when you go to your local farmers market/flea market you can ask the sellers and sometimes they do have those information.<br />
<u><br /></u>
<u>Preparation for U pick</u><br />
It is very important to well prepare for your picking trip so you can enjoy to the fullest.<br />
Check the weather and dress up accordingly.<br />
Have cash ready as some farms do not accept credit,debit cards.<br />
Pack some snacks,cooler,juice,water as some farm might not have snack bar or even vending machines.<br />
Some farms do have picnic tables so you can even pack your meal<br />
Hat,Sunscreen lotion,bug spray will definitely help.<br />
Extra clothes for your kids.<br />
<br />
<u>Brown's Farm in Northeast Florida,Hawthorne FL</u><br />
Address-18120 FL-26 ,Hawthorne FL 32640. Approximately 90 miles SW of Jacksonville FL is Brown's farm.My 4 year old was in Spring break..and she loves strawberries so thought this would be great spring break activity.They opened up for u pick on March 14th and usually runs for 1.5 months.Big farm and berries were big enough and you could fill the buckets soon.The lady their was kind enough to show us which part of the farm had plenty to pick.They also sell fresh vegetables picked from their farm,honey,jams.<br />
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Here are some pictures..<br />
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This artistic vegetable is called Romanesco and tastes like a mix of cauliflower and brocolli.Yum<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OoL7eJbSDgyJFJEHPv9LD4PW4nJhfxx5gIxD1tk43s0cx5YEiBs133_2j4QahnGP6ZkOCi_ihyphenhyphenw_ZLi3u3gJ96Np-mRhkXvbusO3TiF2kRNKD7_EIYpBra8h6Jrc74SBTos40weK2OI/s1600/IMG-20160321-WA0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OoL7eJbSDgyJFJEHPv9LD4PW4nJhfxx5gIxD1tk43s0cx5YEiBs133_2j4QahnGP6ZkOCi_ihyphenhyphenw_ZLi3u3gJ96Np-mRhkXvbusO3TiF2kRNKD7_EIYpBra8h6Jrc74SBTos40weK2OI/s320/IMG-20160321-WA0005.jpg" width="320" /></a><br />
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RECIPES tastes great when you use the u pick fruits and vegetables.<br />
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Let us make some <a href="http://shwethasyummykitchen.blogspot.com/2013/06/i-scream-for-strawberry-icecrem.html?m=1">STRAWBERRY ICECREAM WITHOUT ICECREAM MAKER</a> and<a href="http://shwethasyummykitchen.blogspot.com/2013/05/strawberry-milkshake.html?m=1">STRAWBERRY MILKSHAKE</a> this strawberry season and impress our friends and family.<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com0tag:blogger.com,1999:blog-3481486752038855530.post-83992412913079693232015-09-17T16:27:00.000-07:002015-09-17T16:31:33.780-07:005 Minute Sidedish - SweetCorn Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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Calling all the busy mommies!!<br />
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Here is a super simple easy "Sweetcorn Fry/Usali"<br />
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I am sure kids would love this!This would be a good side dish /salad for back to school lunch boxes.<br />
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As its Festival season now,you can make this usali for pooja offering and share it with your friends.<br />
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This could be a tasty add on for your meal plate.<br />
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<strong><u>Ingredients</u></strong><br />
<br />
Sweet Corn kernels Frozen/Fresh..................2 cups<br />
Oil.................................................... .1 Tbspn<br />
cumin seeds + mustard seed............. .1/4tspn<br />
Lemon juice...................................... .1/4 tspn<br />
Cilantro chopped.................................1 Tbspn<br />
Green chilly chopped..........................2<br />
Grated coconut(frozen or fresh)..........1 Tbspn<br />
Salt to taste<br />
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<strong><u>Procedure</u></strong><br />
<strong><u></u></strong><br />
1.Take a frying pan,add oil.When oil is hot add cumin seeds and mustard seeds.<br />
2.When the cumin and mustard sizzles add the frozen corn.<br />
3.Fry for 1 min.<br />
4.Add grated coconut,salt to taste and fry for 1 more min.<br />
5.Add lemon juice ,cilantro fry for few seconds and ready to serve.<br />
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<strong><u>Tips</u></strong><br />
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1.I used frozen corn,If using fresh corn - Run a knife and scrape the kernels and preboil or microwave for 3min.<br />
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2.You can skip green chillies and add pepper powder or mix them both.<br />
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3.Top it with a tsp of butter<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com1tag:blogger.com,1999:blog-3481486752038855530.post-24743907169878372162015-06-25T07:59:00.000-07:002015-06-25T07:59:16.043-07:00Panner Vegetable Fry-Simple and Tasty!<div dir="ltr" style="text-align: left;" trbidi="on">
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I am always in hunt for quick and tasty sidedishes for roti/chapati/paratha.<br />
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Just tried a simple vegetable panner fry today and everone including my picky eater daughter loved it .<br />
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This simple dish is good for busy mommies!<br />
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I used potato,carrot,bellpepper,cucumber.You can opt out cucumber and add green peas.Try ur variations and share it in comments :-)....<br />
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<strong><em><u>Ingredients</u></em></strong><br />
<br />
Large potato peeled cut into pieces.................1<br />
Large carrot peeled cut into pieces.................1<br />
Bellpepper cut into pieces.................................1<br />
cucumber cut into pieces...................................1 cup<br />
Grated Panner...................................................4 Tbpsn<br />
Coriander powder...................................... ......2 tspn<br />
Garam masala...................................................2 tspn<br />
Oil.....................................................................1 Tbspn<br />
Cumin seeds.....................................................1/4 tspn<br />
Turmeric...........................................................2 pinch<br />
Jaggery powder(optional).................................1/2 tspn<br />
water.................................................................1/4 cup<br />
salt to taste<br />
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<strong><em><u>Process</u></em></strong><br />
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1)Take a deep pan,add oil,when hot add cumin seeds,turmeric & wait for 3 sec .<br />
2)Next add vegetables except cucumber and water let it cook for 5 min<br />
3)Now add masala powders,salt,cucumber and allow it to cook for 8 min or till 3/4 th done.(Sprinkle water if necessary)<br />
4)Lets add jaggery,it gives nice taste.<br />
5)Lets add grated panner and allow it to cook for 2 min.<br />
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Enjoy with rotis<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com0tag:blogger.com,1999:blog-3481486752038855530.post-76656000677248469702015-05-14T07:09:00.001-07:002017-07-07T19:07:56.381-07:00Samosa <div dir="ltr" style="text-align: left;" trbidi="on">
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Samosa -Crispy flaky deep fried pastry with spicy potato filling.<br />
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Samosa for me is King of Appetizers.<br />
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If I go to restaurants,the first thing I order is samosa.<br />
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I go to the party and I see samosa in menu & I am happy:-)<br />
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I am angry and if my hubby gets me a samosa I'm happy:-) and the list goes!<br />
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Samosa reminds me of college days.There was a Punjabi stall close by and ,he used to make best samosas and jalebis,all time crowded..just can't forget the taste ! Our fun days were never complete without samosa.Gossip,chitchat,make bunk plans eating samosas:-).You might have similar ones too rite?<br />
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Well coming to the recipe ....<br />
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<h3 style="text-align: left;">
<span style="color: #6aa84f;"><b><u>Outer Shell</u></b></span></h3>
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Maida/allpurpose flour 2 cups<br />
3 Tbspn oil +1 Tbspn ghee<br />
1/4 tspn ajwain(optional)<br />
salt to taste<br />
water to mix<br />
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1)Take a large bowl,add maida ,salt give it a mix.Next add oil and ghee and rub it into the flour for 2 min so the fat gets nicely coated to flour and you get nice flaky samosas.<br />
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2)Sprinkle few ajwain ,add water little at a time and make medium soft dough(It should be firm than chapati)<br />
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3)Cover it in wet cloth and set aside for atleast 20-30 min.<br />
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<h3 style="text-align: left;">
<b><u><span style="color: #6aa84f;">Filling</span></u></b></h3>
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6 medium size..........Boiled smashed potato<br />
2 Tbspn ....................Oil<br />
2 Tbspn.....................Chopped coriander leaves<br />
1.................................green chilly chopped<br />
2 pinch......................Turmeric<br />
2 pinch.......................Hing<br />
1/4 tspn......................ginger grated<br />
2 tspn.........................coriander powder<br />
1/4 tspn.....................garam masala<br />
1/2 tspn.....................chilly powder<br />
cumin +mustard........1/4 tspn<br />
salt to taste<br />
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1)In a pan add oil,when hot add cumin and mustard.Allow mustard to pop now comes turmeric,hing,ginger,greenchilly.Keep the flame low and add masala powders.<br />
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2)Add boiled mashed potatoes,boiled greenpeas,coriander leaves,salt to taste and mix well.<br />
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3)Your filling is ready.You can also add chopped onion and garlic paste to tempering to add a different taste.<br />
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<h3 style="text-align: left;">
<b><u><span style="color: #6aa84f;">Shape Up</span></u></b></h3>
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1)Take a lemon sized dough,roll it thin to make a circle.<br />
2)Take a knife,cut them into half.<br />
3)Each piece makes one samosa.The bigger your circle,bigger the samosa,<br />
4)Start making cone shape from one end.<br />
5)Close the cone,sharpen the tip,press the ends well<br />
5)Fill up the potato filling till 3/4th and close it(give a good press).<br />
6)Let the samosa stand on the surface.<br />
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Below pics will give you good idea to shape it<br />
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<span style="color: #6aa84f;"><b><u style="background-color: #990000;">Frying</u></b></span></h3>
<span style="background-color: #eeeeee;"><b><u><br /></u></b></span>
1)Take a deep kadai,add oil for deep frying.<br />
2)Make sure the oil is medium hot and not too very hot.<br />
3)Drop ur samosas(i usually do 3 at a time)<br />
4)Fry till golden brown.<br />
5)Let it set on paper towels<br />
6)Homemade samosas are ready to enjoy.<br />
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Serve it with <span style="color: orange;"><b><a href="http://shwethasyummykitchen.blogspot.com/2013/07/green-chutney.html">green chutney</a> </b></span>and<b><span style="color: orange;"> <a href="http://shwethasyummykitchen.blogspot.com/2013/07/tamarind-dates-chutney-for-chats.html">tamarind dates chutney</a></span></b><br />
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Impress your friends and family and enjoy your evening.A lovely teatime with samosa:-)<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com4tag:blogger.com,1999:blog-3481486752038855530.post-39877862257663166262015-03-20T13:10:00.001-07:002015-03-20T13:19:40.112-07:00Happy Ugadi dear viewers-2015-Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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HAPPY UGADI to All My dear viewers.<br />
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<strong>SRI MANMATHA NAMA SAMVATSARA </strong>begins on March 21,2015.<br />
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Enjoy the auspicious day with your friends and family with " special recipe of ugadi" ie,obbattu .<br />
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Healthy salad kosambari is perfect for any festival side dish.<br />
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Easy,instant puliyogare ,pineapple gojju and the south Indians favourite sambar completes the festival meal.<br />
<br />
<h3 style="text-align: left;">
<a href="http://shwethasyummykitchen.blogspot.com/2014/03/obbattu.html">obbattu recipe</a></h3>
<h3 style="text-align: left;">
<a href="http://shwethasyummykitchen.blogspot.com/2013/08/kosambari-varamahalakshmi-festival.html">Kosambari recipe</a></h3>
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<a href="http://shwethasyummykitchen.blogspot.com/2013/12/amchur-puliyogare-quick-delicious-meal.html">Easy puliyogare</a></h3>
<h3 style="text-align: left;">
<a href="http://shwethasyummykitchen.blogspot.com/2013/07/pineapple-gojju-sweet-and-tangy-curry.html">Pineapple Gojju</a></h3>
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<a href="http://shwethasyummykitchen.blogspot.com/2013/09/sambar-side-dish-for.html">sambar</a></h3>
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</h3>
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com1tag:blogger.com,1999:blog-3481486752038855530.post-17836629670164567902015-01-27T12:45:00.003-08:002015-01-27T12:50:00.011-08:00Karnataka Special-Ragi Mudde video<div dir="ltr" style="text-align: left;" trbidi="on">
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Ragi Mudde or the steamed ragi balls...Hmm never heard of it before??Well some might have heard it.Karnataka people will sure know this...rite?.<br />
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I can introduce this as most powerful healthiest and easiest meal of Karnataka.Hardworking farmers in hot sun usualy eat Ragi Mudde and soppu saaru(<a href="http://shwethasyummykitchen.blogspot.com/2013/06/spinach-sambar-indian-popeye.html">spinach sambar recipe</a>) for their lunch.This gives them a lot of energy to continue their work and refreshes their tiredness.<br />
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<u><strong>For those who don't know,let me list some of the benefits of this wonder crop-ragi.</strong></u><br />
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Rich in fiber and helps lower cholesterol level.<br />
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Ragi is rich in calcium and makes your bones strong.<br />
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Very good source of iron and helpful for anaemia patients.<br />
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Good source of protein.<br />
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Good for migranes and diabetic patients as it controls blood sugar.<br />
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This nutritious grain is well suited for pregnants and kids.<br />
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Lets come back to ragi mudde recipe.<br />
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<u><strong>Here is what you need</strong></u><br />
<br />
2 3/4 cup Ragi flour<br />
3 1/2 cup water<br />
1 teaspoon ghee<br />
thick bottom vessel<br />
wooden stick <br />
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<strong><u> <span style="color: orange;"> VIDEO</span></u></strong><br />
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<strong><u><span style="color: orange;">Part 1 -Adding Ragi flour to boiling water with ghee </span></u></strong><br />
<strong><u></u></strong><br />
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<strong><u><span style="color: orange;">Part 2-Turning the wooden stick to form lump free smooth dough</span></u></strong></div>
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<strong><u><span style="color: orange;">Part 3 -Shaping the mudde</span></u></strong></div>
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<strong><u></u></strong><br />
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<u><strong>Here is how to do</strong></u><br />
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Ragi mudde is very easy to make but you have to pay a lot of attention to get a lump free smooth well done mudde.<br />
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1)Lets add water and ghee to thick bottom vessel and when it starts to boil add ragi flour little at a time.<br />
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2) Place the wooden stick in between and try to push the ragi flour down so u don't see any dry flour on top.<br />
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3)Leave it for 4 min on medium flame.<br />
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4)Now comes the patience job.You have to use the wooden stick to turn around,back and forth for atleast 2 min till you get lump free smooth mixture without dry flour.<br />
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5)Lets close the mixture 3/4th not fully and allow it for 2-3 min in medium flame.<br />
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6)Scoop out the mixture and dip your hands in cold water frequently while making round shaped balls.Handle with care.Usually the round ragi balls are made when hot and ate when hot.<br />
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<strong><u>Serving suggestion</u></strong> Before u eat ,make a hole in the middle ,add a teaspoon of ghee and pour <a href="http://shwethasyummykitchen.blogspot.com/2013/06/spinach-sambar-indian-popeye.html">spinach sambar</a> around or mixed veg sambar.<br />
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<u><strong>How to eat:-)</strong></u><br />
Yes ragi mudde has a special way to eat.<br />
1)Take a bite size piece.Press it in sambar,turn around press again.Now pressed mudde alond with sambar is swallowed .....hm interesting rite?yes you don't chew,you swallow!Once you get hang of it,u will be addicted to it.<br />
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EAT RAGI MUDDE ,SPINACH SAMBAR AND HAVE A ENERGETIC DAY.<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com3tag:blogger.com,1999:blog-3481486752038855530.post-85938245540653288702015-01-14T13:48:00.003-08:002015-01-14T13:48:44.016-08:00HAPPY BHOGI AND SANKRANTI DEAR VIEWERS<div dir="ltr" style="text-align: left;" trbidi="on">
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'<br />
"Wish u and ur family a very happy sankranti"<br />
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Here is the link for sankranti recipe khara pongal,side dish for khara pongal,sweet pongal,ellu bella<br />
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<span style="font-size: large;"> <a href="http://shwethasyummykitchen.blogspot.com/2014/01/happy-makara-sankrantipongal-recipes.html">Sankranti Recipes</a></span></div>
Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com0tag:blogger.com,1999:blog-3481486752038855530.post-67378358954374886082015-01-14T13:33:00.001-08:002015-01-14T13:33:33.237-08:00Sweet Pongal<div dir="ltr" style="text-align: left;" trbidi="on">
Sankranti festival is not complete without sweet pongal and<b> <a href="http://shwethasyummykitchen.blogspot.com/2014/01/ven-pongal-comfy-food_21.html" target="_blank">khara Pongal</a></b> recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikq14T4sRkj6-2NttAW3aJhUc72NNmFn424AsRCPJRuwhcLazpjRr7qFehRKH918RCAdGGTP2wM2bfiWKJhNSDAVJ_DmFvZED2zPIyKpkjr7H2X_6ihQEQufoov0pNQfUhqKzWPKYzm_U/s1600/20150114_134428_resized.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikq14T4sRkj6-2NttAW3aJhUc72NNmFn424AsRCPJRuwhcLazpjRr7qFehRKH918RCAdGGTP2wM2bfiWKJhNSDAVJ_DmFvZED2zPIyKpkjr7H2X_6ihQEQufoov0pNQfUhqKzWPKYzm_U/s1600/20150114_134428_resized.jpg" height="320" width="180" /></a><br />
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<b><u>Here is what you need.</u></b></div>
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<div>
Rice..........................................1 cup</div>
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moong dal................................0.5 cup</div>
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Jaggery roughly powdered......11/4cup.</div>
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whole milk...............................1/2 cup<br />
pacha karpoora...................... ..a pinch(optional)</div>
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ghee..........................................2 Tbspn</div>
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elachi........................................3</div>
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cloves.......................................4</div>
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saffron strands..........................5-6</div>
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cashew pieces...........................1 Tbspn</div>
<div>
raisin.........................................1 tspn</div>
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water to pressure cook and adjust consistency.<br />
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<b><u>Here is how to do</u></b><br />
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1)Lightly roast moong dal in low flame for 3 min or till u get nice aroma.Dont make it black or brown.<br />
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2)Wash the rice and roasted dal and pressure cook with two times of water.Sometimes it may require a little more or less water depending on how old is the rice.Old rice requires more water.<br />
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3)In a thick bottom vessel,tranfer the cooked dal rice,add jaggery,milk,around half cup water.In a medium flame bring it it boil .Let the jaggery melt completely and allow few more minutes to boil.At this time u can check to see if u need some more jaggery next add a pinch of edible camphor.<br />
.Also make sure u keep stirring now and then as it has high tendency to stick in the vessel and burn.<br />
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4)Now lets add tempering.Heat ghee once it melts add cashew,raisin,cloves,elachi.When cashew turns light golden brown and raisin swells up.Add it to pongal.<br />
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5) Give a good mix keep it in low flame for 3-4 min.<br />
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6)Sweet Pongal is ready to enjoy with khara pongal.<br />
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Note-Edible camphor/cooking camphor gives very nice aroma to the pongal.Make sure u add a pinch,just like u need hing/asafetida.In temple prasada they usually add pacha karpoora to sweet pongal.<br />
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You can opt out milk and add just water if u prefer.<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com1tag:blogger.com,1999:blog-3481486752038855530.post-30236675300586760962014-12-05T12:19:00.002-08:002017-07-07T19:07:45.752-07:00Vegetable Churmuri/Easy Bhel-Healthy and Yummy<div dir="ltr" style="text-align: left;" trbidi="on">
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Whats this Churmuri??If u are not familiar with Bangalore/Mysore you probably will get this question.Churmuri can be called as instant bhel-you don't add chutneys to it.The ingredients is less but it tastes delicious.<br />
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Sometimes u don't have chutneys handy and u r lazy enough to make one then churmuri is the best quick fix.<br />
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I miss those park days in Bangalore,Cubban park,sanky tank.The most exciting moment in the park was to have churmuri.And the way they pack is so tempting...news paper and on top of that banana leaf,make a big cone and fill it up.Just can't wait for my next trip.<br />
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Also if you know any other best places to eat churmuri in Bangalore please post in comments...<br />
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Recently I tried adding extra vegetables to the original one you get in streets.And it turned out too yummy and definitely healthy.<br />
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<strong><u>Here is what u need:</u></strong><br />
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Murmura/Kadlepuri-6 cups<br />
1 big tomato or 2 small tomato chopped<br />
1/2 big onion or 1 small chopped<br />
red round raddish finely chopped -3<br />
green onion finely chopped-3<br />
cucumber peeled and finely chopped-3 Tbspn<br />
lemon juice-1 Tbspn<br />
sugar powdered-1/4 tspn<br />
chaat masala-1 tspn<br />
green chilly finely chopped-2<br />
Cilantro finely chopped-2 Tbspn<br />
Mixture/Namkeen-1 Cup<br />
chakkli pieces/kodbale pieces(optional)-1 Tbspn (tastes great)<br />
salt to taste<br />
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Once the cutting work is done ....churmuri is almost done!Isn't it easy??<br />
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<strong><u>How to Make:</u></strong><br />
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1.Lets mix all the ingredients in a very big bowl except for mixture/namkeen.<br />
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2.Use your clean hands and give a good mix by pressing the ingredients so it turns it a little juicy.Continue for 2 more times.<br />
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3.Now add namkeen.Next comes murmura, make sure its crisp.You can microwave it for a minute or keep it in sunlight or carefully roast it in low flame<br />
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4.Give it a good mix in hand.<br />
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5.Adjust salt and sugar.<br />
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6.Enjoy with a cup of tea .<br />
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<strong><u>Note</u></strong>:I like more vegies in my churmuri..you can add extra murmura if u don't like it.Also u can be creative and make your own variation by adding boiled potato pieces,raw mango pieces,pineapple pieces.Let me know what u tried.<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com0tag:blogger.com,1999:blog-3481486752038855530.post-70592165179754586902014-10-23T08:31:00.001-07:002014-10-28T06:27:11.404-07:00Happy Deepavali- Snacks recipes<div dir="ltr" style="text-align: left;" trbidi="on">
To All My dear viewers ,Happy Deepavali/Diwali.<br />
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Here are few snacks and the detailed recipe I made yesterday for my family and friends.Enjoy your deepavali with these snacks<br />
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<a href="http://shwethasyummykitchen.blogspot.com/2013/11/chakkalimurukku-easy-and-tasty-snack.html" target="_blank"><span style="color: orange;">Easy Chakkali/Murukku</span></a> <br />
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<span style="color: orange;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lVtfUmuVf5uXcq5x7pMdbIq1flnwgOMV5iYbOJzu3VPplcxp1DOhqYae71B0-vV-0folobb9-ctnbJfBY8FWnciMOpkLG1XL4osBV0RUUBXRszIFPAbss8ZPsuRq1ybefFbRg4w2mdE/s1600/2014-10-23+11.05.50_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </span></div>
<span style="color: orange;"> </span><a href="http://shwethasyummykitchen.blogspot.com/2013/08/easy-besan-ladoo-krishna-janmashtami.html" target="_blank"><span style="color: orange;">Besan Ladoo</span></a><br />
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<a href="http://shwethasyummykitchen.blogspot.com/2013/08/chivda-tea-time-snack.html" target="_blank"><span style="color: orange;">Poha chivda</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1mcAt2zfDj6sJYahiS3BOxIZfNXi42TYduwg14vuEv969R0qXwT-JwgQ28U64noO6yG9SU9XIVG23CdGZBVSpTh5GQrlHF4CDlIForhGE9_XnayGrfuO5iG6P2Z35DeQu41qFXOEeFI/s1600/photo+(146).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1mcAt2zfDj6sJYahiS3BOxIZfNXi42TYduwg14vuEv969R0qXwT-JwgQ28U64noO6yG9SU9XIVG23CdGZBVSpTh5GQrlHF4CDlIForhGE9_XnayGrfuO5iG6P2Z35DeQu41qFXOEeFI/s1600/photo+(146).JPG" height="240" width="320" /></a><br />
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<a href="http://shwethasyummykitchen.blogspot.com/2014/10/iyengar-bakery-vegetable-puffs.html" target="_blank"><span style="color: orange;">Iyengar bakery style mixed veg puff</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lVtfUmuVf5uXcq5x7pMdbIq1flnwgOMV5iYbOJzu3VPplcxp1DOhqYae71B0-vV-0folobb9-ctnbJfBY8FWnciMOpkLG1XL4osBV0RUUBXRszIFPAbss8ZPsuRq1ybefFbRg4w2mdE/s1600/2014-10-23+11.05.50_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lVtfUmuVf5uXcq5x7pMdbIq1flnwgOMV5iYbOJzu3VPplcxp1DOhqYae71B0-vV-0folobb9-ctnbJfBY8FWnciMOpkLG1XL4osBV0RUUBXRszIFPAbss8ZPsuRq1ybefFbRg4w2mdE/s1600/2014-10-23+11.05.50_resized.jpg" height="180" width="320" /></a><br />
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<a href="http://shwethasyummykitchen.blogspot.com/2014/02/stuffed-capsicum-pakoda-chaat.html" target="_blank"><span style="color: orange;">Stuffed Capsicum Pakoda chaat</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_uePO7C9CjRQFjoOV9Z8FalMGJFBtDFET4ZVW6E9iuGs-ofWpRy9ZtVf25Gx8vASutwtizIbHacE678MFni2uxdVtyd8gUTlG4yedQ82IV6E0TaNARtmpRvU32pzThwNtL89NzRlhXo/s1600/IMG_8303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_uePO7C9CjRQFjoOV9Z8FalMGJFBtDFET4ZVW6E9iuGs-ofWpRy9ZtVf25Gx8vASutwtizIbHacE678MFni2uxdVtyd8gUTlG4yedQ82IV6E0TaNARtmpRvU32pzThwNtL89NzRlhXo/s1600/IMG_8303.JPG" height="240" width="320" /></a><br />
</div>
Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com0tag:blogger.com,1999:blog-3481486752038855530.post-42161870566439775652014-10-23T08:12:00.001-07:002014-10-24T06:51:44.304-07:00Iyengar bakery Vegetable Puffs<div dir="ltr" style="text-align: left;" trbidi="on">
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Its Bangalore....<br />
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Its Evening....<br />
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And the streets are filled with the aroma from iyengar bakeries...:-)<br />
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It usually used to pull me daily for the hot crispy veg puffs...<br />
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Just cannot forget the taste of variar bakery (rajajinagar )and V B bakery in vv puram.<br />
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For those of you around rajajinagar visit variar in the evenings for their yumm puff.Their address: No 68 ,Near ESI hospital, 12th Main Rd, 2nd Block, Rajajinagar, Bengaluru, Karnataka 560010, India<br />
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For those in Bangalore and looking for baking supplies and pastry sheets u can try General food Additive stores in sheshadripuram...special store for baking.<br />
Here is the address No.175/3, 1st Main Road, Seshadripuram, Opposite To HDFC Bank, Bangalore - 560020 <a class="tel" href="tel:+918023367878">+(91)-80-23367878</a>, <a class="tel" href="tel:+918023360517">23360517</a> <a href="http://www.generalfoodadditives.in/" rel="nofollow" target="_BLANK" title="http://www.generalfoodadditives.in">www.generalfoodadditives.in</a> .Call before u go for timings!<br />
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In US you can find puff pastry sheets in publix,walmart,kroger,meijer or any other grocery store in frozen section.<br />
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Remembering all my childhood memories of India...decided to make puff.It was super hit almost tasted like variar bakery one:-).Try it out and ur family and friends would love it.<br />
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<strong><u>Here is what u need:</u></strong><br />
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1)Puff pastry sheet.<br />
2)Filling:You can be creative and make make ur own creative crazy fillings.It could be sweet cream and dry coconut,salty potato or spicy mixed vegetables.Leave me a comment if u have any other creative suggestions.<br />
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For iyengar bakery mixed veg filling u need:<br />
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2 big potatoes boiled and mashed<br />
finely chopped cabbage-1 cup<br />
finely chopped carrot-1/2 cup<br />
boiled green peas-1/2 cup<br />
chopped capsicum-1/2 cup<br />
green chilly-2<br />
garam masala-1 tspn<br />
rasam powder-1/2 tspn<br />
oil-1 Tbspn<br />
salt to taste<br />
turmeric-2 pinch<br />
hing-2 pinch<br />
mustard seeds-very little it should not be seen-less than 1/4 tspn<br />
jeera-very little it should not be seen-less than 1/4 tspn<br />
coriander leaves/cilantro-1 tbpsn chopped.<br />
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<strong><u> How to prepare the filling</u></strong><br />
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1)Heat oil in a deep pan.When hot add mustard seeds,jeera,hing,turmeric.When mustard seed crackles add all the vegetables other than mashed potatoes.Fry for 2 min add 1-2 tbspn water to aid the cooking process,add salt and let it cook.<br />
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2)Now add the masala,cilantro,potatoes,adjust salt.<br />
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3)Mix well.<br />
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<strong><u>How to make</u></strong><br />
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1)Puff pastry sheets are frozen ,keep them outside and let it thaw for 5 hour.Keep an eye on it.Don't thaw too much it makes it sticky and difficult to handle.You can also transfer from freezer to fridge area the night before so it gets thawed.<br />
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2)Cut them into desired size.I made them a little small-9 pieces in a sheet.You can try 6 pieces if u want them big bakery way.<br />
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3)Make cylindrical shape balls.I try to use more filling as I like it that way.<br />
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4)Press the edges .Grease the baking tray and arrange the puffs.leave enough space between two as it puffs up and becomes bigger than original size.<br />
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5) Preheat the oven for 400F.<br />
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6)Place the trays and bake them for 25 min.<br />
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7)Keep a close eye after 20 min as some oven takes a min or two less.<br />
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8) Once its golden brown its ready ..Fresh hot crisp yum vegetable puff.<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com4tag:blogger.com,1999:blog-3481486752038855530.post-74394522156785019202014-09-10T12:42:00.000-07:002014-09-10T12:57:49.510-07:00 TRICOLOR LUNCH <div dir="ltr" style="text-align: left;" trbidi="on">
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I somehow feel more INDIAN when I am outside the country...Thought of making something special which represents India,then thought about the flag!!!!Our Beautiful tricolor flag.<br />
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Its nice awareness for kiddos and they for sure will love this colorful meal.<br />
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Carrot tomato rice for saffron,sacrifice rice<br />
Curd rice for white,peace rice<br />
Whole mung usal for green,prosperity usal.<br />
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<span style="color: orange;"> Carrot Tomato Rice</span><br />
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2.5 Cups cooked rice(make sure its not mushy)<br />
1 onion finely chopped<br />
1.5 tomato chopped<br />
1 carrot grated<br />
1garlic pod minced<br />
2 Tbpsn oil<br />
4 cloves<br />
2 cinnamon<br />
1/4 tspn chilly powder<br />
1 tspn garam masala<br />
2 Tbspn grated paneer or coconut(north indian/southindian)<br />
salt to taste.<br />
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1)Heat oil in kadai.When hot add cloves and cinnamon after 3-4 seconds add chopped onion and minced garlic,salt,fry till half done.<br />
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2)Then add tomatoes,garam masala,chilly powder fry for 2-3 min in medium flame.Add grated carrot +grated paneer for northindian taste or grated coconut for south indian taste.I have tried both and it tasted equally yumm.Today I made with coconut.Lets cook it for 2-3 min.<br />
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3)Adjust salt,Add cooked rice.Mix well.<br />
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4)Saffron carrot tomato rice ready to enjoy.<br />
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<span style="color: orange;"> Curd Rice/Cool Yogurt rice</span><br />
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This is my all time favourite.I can eat it anytime of the day .<br />
Famous for Prasad-to offer god,comfy when you are sick.<br />
In south india,meal is ended with curd rice.probably for the cool off effect from spices.<br />
Kids favourite!.<br />
Super easy to make.<br />
Can make a lot of variations example adding pomegranate,chopped green grapes.<br />
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Here is what you need<br />
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2.5 cups cooked rice(soft)<br />
1 cup plain yogurt<br />
2 Tbspn whole milk<br />
1 Tbspn oil<br />
1/4tspn mustard seeds.<br />
curry leaves-1 string<br />
1 green chilly chopped<br />
cilantro chopped-1tspn.<br />
cashew pieces-1 tspn.<br />
sour cream-1 tspn(optional)-for rich taste<br />
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1)When the rice is warm,mix well pressing it(probably use your hands) so its not grainy.<br />
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2)Heat oil in a small pan.When hot add mustard,wait till it start to splutter and addgreen chilly,curry leaves,cashews pieces.Once cashew turns golden color add cilantro and turn off heat .<br />
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3)Transfer the tempering from step 2 to the mashed rice.<br />
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4)Add rest ingredients and mix well<br />
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5)After few minutes it tends to become dry,so I add ice cold water and mix again.Adding ice cold water gives a nice feeling when u eat.:-)<br />
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<span style="color: orange;"> Whole Mung(hesarukalu) Usal.</span><br />
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Needless to tell how healthy the whole mung is!Power house of protein!<br />
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2 cups cooked mung beans.<br />
1 big onion<br />
2 Tbspn grated coconut<br />
2 chopped onion<br />
1 string curry leaf chopped<br />
2 Tbspn oil<br />
1/2 tspn mustard seeds<br />
hing/asafetida-1/8th tspn<br />
1 tspn lemon juice<br />
1 tspn chopped cilantro<br />
salt to taste<br />
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1)Heat oil in a pan,add mustard seeds and when it splutters add curry leaves,hing and chopped onion.Fry till onion is transparent.Add salt give a mix <br />
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2)Now its time for cooked whole mung,grated coconut.Adjust salt and fry for 3 min in medium.<br />
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3)Add lemon juice and cilantro.<br />
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4)Usal is ready<br />
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Lets arrange everything as flag and enjoy....<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com0tag:blogger.com,1999:blog-3481486752038855530.post-46954030666928666202014-06-10T13:16:00.000-07:002014-06-10T18:56:28.596-07:00Tasty Vegetable Vermicelli Upma<div dir="ltr" style="text-align: left;" trbidi="on">
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Its breakfast time ! or may be potluck time with friends.Everybody is going to love it with lots of vegetables in it.<br />
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I bought roasted bambino brand vermicelli.You can get the unroasted one and roast it at home or even get rice vermicelli.<br />
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A good lunch box idea too..<br />
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<strong><u>Here is what u need:</u></strong><br />
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2 cups vermicelli.<br />
3 cups mixed vegetables(potato,carrot,beans,onion,tomato,capsicum)<br />
1 Tbspn grated coconut fresh/frozen.<br />
1 Tbspn peanut<br />
1 string curry leaves<br />
1 Tbspn coriander leaves/cilantro.<br />
2 greenchilly chopped<br />
2 Tbspn oil<br />
1/2 tspn mustard seeds<br />
1/2 tspn urad dal<br />
1/2 tspn lemon juice<br />
pinch of asafetida/hing<br />
1/8 tspn turmeric<br />
salt to taste.<br />
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<strong><u>Here is how to do:</u></strong><br />
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<strong></strong><br />
1)If you don't have the roasted vermicelli.Lets quick roast the vermicelli in medium flame for a minute or two with 2-3 drops of oil.Don't burn it!<br />
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2)Lets bring 6 cups of water to boil.Once it starts to boil add the vermicelli.Let it boil for 6-7 minutes.If you overcook it upma becomes sticky.<br />
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3)Next is the most important step.Lets pour the extra water out and run it under cold water with 2 ice cubes.Discard excess water.You can use wide pan with holes like colander,filter for this step.This makes vermicelli non sticky.<br />
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4)In a pan add oil,when hot add the mustard seeds and allow them to pop.Next comes the peanut, urad dal fry till golden brown.Add green chilly,curry leaves,turmeric,hing.Then the chopped vegetables,cilantro,salt to taste.Sprinkle little water and cook it till done.Add grated coconut.<br />
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5)Add the vermicelli and give a gentle stir till completely mixed.<br />
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6)Add lemon juice,adjust salt.<br />
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7)Enjoy with chutney (<a href="http://shwethasyummykitchen.blogspot.com/2013/08/allpurpose-chuntney-idlisdosarottipoori.html" target="_blank"><span style="color: orange;">chutney recipe</span></a>) .<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com1tag:blogger.com,1999:blog-3481486752038855530.post-69343220658698525712014-05-21T12:51:00.000-07:002014-05-21T12:58:24.367-07:00Power Paratha with Amaranth leaves<div dir="ltr" style="text-align: left;" trbidi="on">
Calling all paratha lovers ,here is tasty and super powerful ,super healthy paratha.<br />
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<strong><u>Amaranth leaves</u></strong><br />
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For those of you who don't know about Amaranth leaves,its indian spinach with strong taste .In kannada is called dhantu soppu and in telugu its called thotakura.<br />
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Few Health benefits:<br />
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1)This green leaves is very rich in Vitamin A,,Iron and helps blood circulation in body and hence good in pregnancy<br />
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2)Its rich in calcium and strengthens your bones and teeth<br />
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3)Rich in Manganese,potassium,magnesium,riboflavin,amino acid hence builds immunization and protects you from diseases<br />
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Along with Amaranth I added carrot,potato,mint leaves-Makes it more powerful and tasty :-)<br />
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<strong><u></u></strong><br />
Mashed potatoes makes your paratha soft.You can add half if you want.<br />
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You can also add pinch of chilly powder or half green chilly if you like it spicy.<br />
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You can also add one garlic while boiling ..<br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
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<strong><u></u></strong><br />
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<strong><u></u></strong><br />
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<strong><u>Lets make paste</u></strong><br />
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<strong><u></u></strong><br />
1 cup washed amaranth leaves<br />
1 big carrot cut into pieces<br />
1 Tbspn chopped mint leaves<br />
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Lets boil leaves and carrot with little water till fully cooked may be for 6-8 min.Keep the extra water you can use it to make the dough<br />
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Now lets grind it to smooth paste,add mashed potato and keep aside<br />
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<strong><u>Lets make the Dough</u></strong><br />
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<strong><u></u></strong><br />
2 cups chapati flour<br />
grinded paste<br />
1 boiled and mashed potato- medium size<br />
roasted cumin powder- 1/4 tspn<br />
while semame seed-1/4 tspn<br />
1 tspn oil<br />
salt to taste<br />
<br />
Lets add dry ingredients and mix.Next add the grinded paste and mashed potatoes and start mixing.Sprinkle water if needed and make medium soft dough.Smear oil on top and cover it & leave it for minimum 30 min.I kept it for 2 hours.<br />
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(Use water from washed blender or cooked leaves)<br />
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Caution!<br />
I didn't add any extra water at all only the puree was enough to make the dough so be carefull,don't add entire paste add little at a time and mix so your dough doesn't end up being too soft)<br />
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<strong></strong><strong><u>Roll and Make Parathas</u></strong><br />
<strong><u></u></strong><br />
1)Take a big lemon size ball flatten it add few drops of oil,fold it and roll it into desired thickness.<br />
2)Put on hot tawa leave for 10 seconds,add few drops of oil around and turn it and leave it for 10 sec.<br />
3)Repeat the turning process if not completely cooked.<br />
4)Enjoy with some pickle n curd or your favourite side dish.<br />
5)<a href="http://shwethasyummykitchen.blogspot.com/2013/07/vegetable-makhani-restaurant-style.html" target="_blank"><span style="color: orange;">vegetable makhani recipe</span></a><span style="color: orange;"> , </span><a href="http://shwethasyummykitchen.blogspot.com/2013/09/channa-masalachole-masala-with-rich.html" target="_blank"><span style="color: orange;">channa masala with rich gravy recipe</span></a><br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com2tag:blogger.com,1999:blog-3481486752038855530.post-6225235413741664232014-04-27T08:31:00.002-07:002014-04-27T10:05:18.092-07:00Bhindi Raita - Quick and Tasty<div dir="ltr" style="text-align: left;" trbidi="on">
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When I step into my kitchen to make something new and different I tend to peek into shorcuts or easy quick fixes:-)<br />
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I got a lot a fresh okra/bhindi from flea market ,one day I made <a href="http://shwethasyummykitchen.blogspot.com/2013/05/bendekaiokra-sambar.html" target="_blank">Okra/Bendekai Sambar</a> and the next day I tried masala raita and it was finished in no time:-).Very easy one with less cooking ,perfect as side dish or even as a main dish with rice-Thats what we did,masala raita with rice and some pickle and papad for lunch!<br />
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<b><u>Lets see how to make</u></b><br />
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2 Cups cut bhindi<br />
2 Cups plain yogurt/curd<br />
salt to taste<br />
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<b><u>For grinding</u></b><br />
2 Tbpsn roasted chana dal(hurigadale in kannada)<br />
3 Tbspn grated coconut fresh/frozen<br />
2 green chilly<br />
1 Tbspn cilantro/coriander leaves<br />
pinch of asafetida<br />
Gring the all of the above with 3 Tbpsn of water to a very smooth paste.<br />
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<b><u>For tempering</u></b><br />
2 tspn oil<br />
1/2 tspn mustard seeds<br />
1/2 tspn urad dal<br />
Pinch of asafetida<br />
1 string curry leaves<br />
1 dry red chilly cut into 2 piece<br />
<br />
Heat oil ,when got add mustard seeds.When it starts popping add the urad dal and fry till light golden brown.Next comes asafetida,curry leaves,red chilly.<br />
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<b><u>Process</u></b><br />
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1)Lets wash the bhindi, take kitchen tissues and wipe off the water.Cut them into 1 inch pieces.<br />
2)Add 1 Tbspn oil to non stick pan and fry it in medium flame till its completely cooked but not mushy.Sprinkle salt when 3/4th done.<br />
3)Let's beat the curd+Add the fried bhindi+Add the tempering + Adjust salt.<br />
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Perfect for side dish in a thali or even as main course.<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com0tag:blogger.com,1999:blog-3481486752038855530.post-10847857424953342382014-03-21T12:41:00.000-07:002014-03-21T12:41:41.221-07:00Bangalore Set Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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These dosas are served in a set of 3 hence the name Set Dosa.Unlike crispy thin paper dosas these are soft,spongy and thick.</div>
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Miss those Bangalore days,rushing to darshinis and ordering set dosa..Here it comes!The set of golden soft dosas served with <a href="http://shwethasyummykitchen.blogspot.com/2013/06/mixed-vegetable-saagu_13.html" target="_blank">mixed vegetable sagu</a> and with a spoonful of delicious butter on top and finished in no time! gulum swaha..<br />
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Best for breakfast and even kids lunch box or after school snack.The thin dosas are good if eaten immediately but as these are soft and thick variety it stays good even in ur lunch box!<br />
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Common lets make it today,<br />
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<strong><u>Ingredients</u></strong><br />
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Add maida to the blender together with rice and dal</div>
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After fermentation its frothy like below picture</div>
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<strong><u></u></strong><br />
3 cups rice<br />
3/4 cup urad dal<br />
5Tbpn thick poha/avalakki<br />
1Tbspn All purpose flour/maida<br />
1 tspn sugar(powder)<br />
salt to taste<br />
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1)Wash rice and urad dal together.<br />
2)Lets combine washed rice,urad dal,poha ,add lots of water almost 3 inch above rice dal surface.<br />
3)Leave it overnight or 8 hours.<br />
4)Pour out all the water .<br />
5)Add 2 Tbpsn water at a time and add all purpose flour along with rice -dal ,blend it to a very smooth paste.<br />
6)Take batter big bowl(as the batter rises once fermented),cover it and leave it overnight or 7-8 hours in a warm place.I usually put it in the oven with lights on.<br />
7) You can see the batter rised up,nice frothy and aerated.Now the batter is ready to make dosas.<br />
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<strong><u>How to make</u></strong><br />
<strong><u></u></strong><br />
<strong><u></u></strong><br />
1)Heat a non stick pan to medium high.<br />
2)Take a ladlefull of dosa batter and pour it on the pan.I will not spread it for set dosa as it is thick and fluffy.<br />
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3)Add a Tbspn of ghee/oil mix around the dosa.(Mix 1 Tbpsn of ghee and 4 Tbspn oil and use it for making dosas,or just oil if u don't like the ghee taste)<br />
4)Turn it over once golden brown<br />
5)Serve 3 dosa with a spoon of butter along with <a href="http://shwethasyummykitchen.blogspot.com/2013/06/mixed-vegetable-saagu_13.html" target="_blank">mixed vegetable sagu</a><span id="goog_1943852115"> and <a href="http://shwethasyummykitchen.blogspot.com/2013/08/allpurpose-chuntney-idlisdosarottipoori.html" target="_blank">chutney</a></span><br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com2tag:blogger.com,1999:blog-3481486752038855530.post-90675950866752826032014-03-12T14:21:00.002-07:002014-03-12T14:25:14.097-07:00OBBATTU<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><u></u></strong><br />
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<strong><u>Outer Covering</u></strong><br />
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1 Cup All purpose Flour/maida<br />
1 Tbspn Oil + 4 Tbspn Oil<br />
1/8 tspn turmeric<br />
pinch of salt<br />
water to mix<br />
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1)Take the all purpose flour,add 1 Tbspn oil,turmeric,pinch of salt couple of tbspns of water at a time and make a medium soft dough.Now Lets add 4 Tbspn Oil over the dough.<br />
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2) Add a tspn oil over dough.Cover the dough and leave for 4 hours.<br />
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3) I know its a lot oil but it will make your obbattu/puran poli soft.<br />
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<strong><u>Filling/hoorana</u></strong><br />
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<strong><u></u></strong><br />
1 Cup............................Toor Dal<br />
1 Cup ............................Jagerry<br />
1/2 Cup..........................Grated coconut(fresh or frozen)<br />
Cardamom.....................5<br />
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1)Lets boil Toor dal in stove top with 5 cups of water until 90%done (not very mushy).<br />
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2)Drain the water and store it(u can use this for rasam).<br />
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3)In a kadai,add the cooked dal,jaggery in medium flame.As the jaggery starts to melt add coconut and peeled cardamom/elachi(I used with peel for extra flavor,but takes a little time while blending).<br />
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4)Keep stirring till the jaggery melts and you start getting nice aroma,may be for 5 min.Make sure you don't burn the bottom part.<br />
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5)Let it come to room temperature.Then go ahead and blend it to a thick smooth paste.Now the filling ie,hoorana is ready.<br />
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<strong><u>Making Obbattu</u></strong><br />
<strong><u></u></strong><br />
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1)Once the dough and hoorana is ready,lets start making obbattu.<br />
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2)Take a lemon size dough,spread it in your palm & add hoorana, pull the dough up and close it.<br />
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3)Smear oil on Banana leaf.Start patting with oily hand.<br />
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4)Place the Banana leaf on a medium heat pan.Gently detach the obbattu .<br />
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5)Leave for 30 sec and turn it over.Cook for 30 more sec .Flip to see if it is evenly cooked or else cook it for some more time<br />
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5) Enjoy the traditional indian sweet<br />
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<strong><u>Serving Suggestions</u></strong><br />
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1)Serve with a Tbspn of warm ghee on top.<br />
2)A lot of people add 1/2 cup warm milk.<br />
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<strong></strong><br />
Note:Some people use chana dal instead of toor dal.Both taste great.But I love it with toor .<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com0tag:blogger.com,1999:blog-3481486752038855530.post-37619718357417312762014-03-12T14:13:00.001-07:002014-03-13T06:01:19.308-07:00UGADI OBBATTU/HOLIGE<div dir="ltr" style="text-align: left;" trbidi="on">
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Coming from Karnataka,Ugadi/Yugadi is a very special festival as it is "Kannada New Year".<br />
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UGADI date for 2014 is March 31 and the samvatsara is " SRI JAYA NAMA SAMVATSARA".<br />
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Neem Tree<br />
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Neem Leaves<br />
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Mango Buds</div>
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Yugadi a Sanskrit word which means yuga-era adi-begining.Yes it marks the begining!<br />
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Its spring and India is ready for Ugadi.<br />
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This is how I used to celebrate ugadi as a kid or back in India.<br />
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Its morning,get ready with new clothes.<br />
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Pray to God,eat bevu-bella(a mix of neem flowers and jaggery-concentrated sugar cane juice).<br />
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Get the blessings of elderly people by touching their feet.<br />
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.Every TV channel will have some Ugadi shows,Ugadi songs.<br />
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Next most awaited part is "traditional feast".A delicious lunch served on Banana leaf ! !(Believe me it adds the taste).<br />
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Ugadi is never complete without OBBATTU/HOLIGE/PURAN POLI.A sweet bread stuffed with lentils,brown sugar,coconut.<br />
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I was telling my husband Ugadi festival is on March 31st ,He goes.....Hey ! ! I'm ready for Obbattu.<br />
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<a href="http://shwethasyummykitchen.blogspot.com/2014/03/obbattu.html" target="_blank">OBBATTU RECIPE</a><br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com2tag:blogger.com,1999:blog-3481486752038855530.post-32589777933104207762014-03-06T11:57:00.003-08:002014-03-06T12:04:41.306-08:00Fried Moong Dal Chaat- Bangalore hesarubele masala<div dir="ltr" style="text-align: left;" trbidi="on">
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Its evening!!!!!!,My DH enters home and he goes...Um....I think I am hungry.I go,How abt some cereal bars,bread,biscuits....He stops me midway nodding his head and says how about some....... chaat!:-)<br />
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This is the push behind remembering all the Bangalore street chaats trying to guess the recipe and enjoying the evenings:-)<br />
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I usually have fried moong dal in my pantry,I get this big pack from indian grocery in US.Miss those fresh ones from Bangalore bakeries!<br />
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This recipe is damn easy to make if you have chutneys(<a href="http://shwethasyummykitchen.blogspot.com/2013/07/tamarind-dates-chutney-for-chats.html" target="_blank">tamarind chutney</a> ,<a href="http://shwethasyummykitchen.blogspot.com/2013/07/green-chutney.html" target="_blank">green chutney</a>) ready.<br />
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Fried Moong Dal(readily available in stores)......1.5 cup<br />
Tomato finely chopped....................................... 1<br />
Grated carrot........................................................2 Tbspn<br />
Onion finely chopped..........................................2 Tbspn<br />
Coriander leaves chopped....................................1 Tbspn<br />
Green Chutney(mint and coriander)....................1 Tbspn(<a href="http://shwethasyummykitchen.blogspot.com/2013/07/green-chutney.html" target="_blank">click here for the recipe)</a><br />
Sweet Tamarind Chutney.....................................1 Tbspn(<a href="http://shwethasyummykitchen.blogspot.com/2013/07/tamarind-dates-chutney-for-chats.html" target="_blank">click here for the recipe)</a><br />
Chopped green onions(optional)..........................1 Tbspn<br />
chaat masala......................................................... 1 tspn<br />
chilly powder........................................................1/4 tspn( u can skip if ur green chutney is spicy)<br />
salt to taste<br />
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Lets add everything other than the moong dal and mix well.<br />
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Now add the moong dal,mix it,adjust the chutneys and oo lala enjoy your easy to make & tasty chaat.<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com2tag:blogger.com,1999:blog-3481486752038855530.post-38654676807806794312014-02-28T13:11:00.001-08:002014-02-28T13:12:43.043-08:00Crispy Onion Cashew Vada -Evening snack<div dir="ltr" style="text-align: left;" trbidi="on">
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When it comes to weekend evenings,you wanna eat something crispy,deep fried,tasty rite?<br />
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Its Friday evening and wanted to make some special variety of vada for tea time and it turned out to be good.This is onion n cashew vada made with rice flour and semolina/sooji.<br />
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<strong><u>Ingredients</u></strong><br />
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Rice Flour................................................6 Tbspn<br />
Semolina..................................................2 Tbspn<br />
onion chopped fine...................................1 medium<br />
roasted cashew nut pieces.........................1.5 Tbspn<br />
grated ginger..............................................1/2 tspn<br />
chopped curry leaves.................................1 tspn<br />
green chilly finely chopped.......................1<br />
salt to taste<br />
Oil for deep fry<br />
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<strong><u>Process</u></strong><br />
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Lets combine everything and add very little water at a time and make a medium tight dough.The consistency of dough is like the thalipeeth dough.<br />
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Wet your palm and make a thin pattice(If its thick then it will not be cooked properly inside)<br />
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Heat oil in a deep bottom vessel/kadai and drop them when it is medium hot oil.It should not turn brown as soon as u drop them otherwise reduce the heat.<br />
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In 1 2...10 heatness scale I used 4 initially for 3 min then increased to 6<br />
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Once the vadas turn golden brown take them out and enjoy .<br />
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No one can eat just one!Its one stack<br />
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I had to remake the dough again for the second round<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com1tag:blogger.com,1999:blog-3481486752038855530.post-32337905606429739442014-02-25T09:33:00.000-08:002014-02-25T09:35:57.477-08:00Maha Shivratri special recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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Upcoming is the Mahashivaratri festival on 27th Feb."HAPPY MAHA SHIVARATRI".Its a A hindu festival celebrated every year in reverence of Lord Shiva.</div>
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Its morning and shiva temples get really crowded as they perform special abhisheka with panchamrutha and many other auspicious and special poojas.Devotees usually keep fast . Now when I say fasting,there are a variety of it!</div>
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Strict fasting where people don't eat any solids,some eat just fruits,some eat fruits and no rice items but they take upma,poha,juice.People with diabetes,blood pressure and other medical problems are growing these days and not everbody can fast strictly.Sometimes rules are not required to celebrate festivals,its the ' bhakti' in mind!</div>
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So sticking with the last option this year and making some Upma (no onion- festival version),rasayana,kosambari and some juice .And don't forget to make some panchamrutha for Lord Shiva!</div>
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Devotes follow the tradition of jagarane which is staying awake for the whole night.Usually communities hosts musical nights and fun events for the whole night.You can even go to temples where they arrange some events and poojas.I usually try but end up sleeping;-(</div>
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Check out the shivaratri recipes below .</div>
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<a href="http://shwethasyummykitchen.blogspot.com/2013/09/panchamritapanchamrutha-puja-offering.html" target="_blank"><span style="color: orange;">PANCHAMRUTHA FOR ABHISHEKHA AND PRASADA</span></a></div>
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<a href="http://shwethasyummykitchen.blogspot.com/2014/02/upma-festival-version.html" target="_blank"><span style="color: orange;">UPMA RECIPE FOR FESTIVALS</span></a></div>
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<a href="http://shwethasyummykitchen.blogspot.com/2013/06/banana-rasayana-healthy-easy-dessert.html" target="_blank"><span style="color: orange;">BANANA RASAYANA</span></a></div>
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<a href="http://shwethasyummykitchen.blogspot.com/2013/08/kosambari-varamahalakshmi-festival.html" target="_blank"><span style="color: orange;">KOSAMBARI</span></a></div>
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<a href="http://shwethasyummykitchen.blogspot.com/2014/02/jaggery-mint-refreshing-drinkpanaka.html" target="_blank"><span style="color: orange;">REFRESHING DRINK</span></a></div>
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com5tag:blogger.com,1999:blog-3481486752038855530.post-3589340170742064192014-02-25T08:50:00.002-08:002014-02-25T08:50:32.189-08:00Upma - festival version<div dir="ltr" style="text-align: left;" trbidi="on">
Upma,uppittu-A wholesome healthy meal option.<br />
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Very popular for breakfast in south indian homes.<br />
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Packed with nutrition and keeps u energetic for the whole day.<br />
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My mom makes varieties of upma and each tastes so very different.One of my favourite upma is the dry variety made with peas and no onion added.So this is usually made on festivals like Shivaratri.<br />
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Ingredients<br />
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semolina/rava ................... 1.5 cup<br />
water..................................3 cup<br />
green peas frozen/fresh......3/4 cup<br />
grated coconut....................1.5Tbspn<br />
green chilly.........................2<br />
curry leaves.........................2 string<br />
oil.+ghee.............................4 Tbpsn + 2 Tbspn<br />
mustard seeds......................1/2 tspn<br />
cumin seeds.........................1/4 tspn<br />
urad dal................................1/2 tspn<br />
chana dal..............................1/2 tspn<br />
grated ginger........................1/2 tspn<br />
salt to taste<br />
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Process<br />
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1)Fry the semolina in medium hot flame with 1 tspn ghee till u get nice aroma.Dont make it brown!Keep stirring it often as it burns soon.<br />
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2)Take oil in a deep bottom pan when hot add mustard seeds,cumin seeds,when it splutters add urad dal and fry till light golden brown,add curry leaves.Then comes the ginger,fry for few seconds and add the green peas.Lets fry it for 2 min .<br />
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3)Add water ,salt, 1 Tbspn ghee & coconut.Cover it and let it boil for 8 min or till the peas is cooked.Peas doesn't take too long.<br />
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4)Bring the flame to low minimum.Keep stirring continuously in one hand and in the other hand add semolina slowly.You should do both the work together.This is because u don't want any lumps in upma.<br />
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5)Now add 1 Tbspn ghee cover it and let it sit in low flame for about 10 min.<br />
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6) Hot upma is ready to enjoy .<br />
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Shwetha Sureshhttp://www.blogger.com/profile/06360714915625299487noreply@blogger.com1